Prep time:

Cooking time: 30 minutes

Total time:

Serves: 8

6 Whole Eggs

950g Self Raising Flour

950g Caster Sugar

950g Unsalted Butter

50g Baking Powder

2tsp Vanilla Extract

50ml Milk

6 Shots of Espresso

2 x 24cm Round Tins

8 Shots of Espresso

400g Icing Sugar

80g Hazelnuts

With Mothering Sunday and Easter falling in March this year, it seemed a fitting time to cut into some classic, indulgent cakes – brought to us by Juliets in Tunbridge Wells

  1. Sift the flour and baking powder four times and set aside.
  2. Cream the butter, vanilla and sugar together until light and fluffy. Add both mixes together and beat slowly adding one egg at a time to ensure it doesn’t curdle.
  3. Mix the espresso and milk together in a jug. Keep mixing and slowly dribble the milk and coffee mixture into the mix until fully combined, at this point the mix should just gently fall off the whisk and not be runny.
  4. Parchment both tins, distribute mix between them and bake for 40 minutes on 170˚C.
  5. To make the coffee icing, take the shots of espresso and add 150ml of just boiling water.
  6. Sift the icing sugar to ensure there are no lumps.
    Add the coffee to the icing sugar and beat until smooth, set aside.
  7. Place a frying pan on a high heat with no oil, wait until the pan feels very hot and add the hazelnuts. Keep the hazelnuts moving in the pan until they become golden in colour but not burnt.
  8. Take the cream from the fridge, ensure it’s cold,
    whisk until it’s firm but still spreadable.
  9. To assemble the cake: take one sponge and layer all the cream over it, pour half the coffee icing ontop and place half the toasted hazelnuts, assemble the other sponge on top and pour the rest of the coffee icing over it and sprinkle the remaining hazelnuts

  • pictures: David Merewether

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